Are you cooking this Thanksgiving, or will you be a guest? I am cooking, for a close family group and over the past few weeks ideas for a menu, game plan, flowers, etc. have been swirling around in my head. Then, last night, I was reading The New York Times dining section, and suddenly, everything became perfectly clear. The “Thanksgiving Help Desk”, was one of the most informative, helpful bits of culinary reading I’ve enjoyed in a long time.
The section is in a Q and A format and the people on the “A” side were right on, as far as I am concerned. To begin with, I related to Melissa Clarks answer to the question “What can I prepare before Thanksgiving? Usually, I make everything the same day and it is exhausting?” I have SO been there and done that a bajillion times! She provides a sensible 7 day plan to make the Thanksgiving day cooking easier and more enjoyable for the chef. Don’t worry, you are not too far behind, dear readers, to catch up all you have to do is order your turkey and cut up bread to prepare it for stuffing. To read the complete plan click on I am so prepared.
Special note, for my Seattle readers: being the lazy lady I am, I hopped onto Amazon fresh and reserved a Wednesday morning delivery time, they had everything I need including pre-cut crudite and fresh organic turkeys! I can keep adding to my list up until Tuesday night and will receive my delivery with plenty of time to prep it all. I’m sure there are still delivery slots for you.
In regards to the actual menu, I will still make mashed potatoes and gravy, as well as sweet potatoes with marshmallows, because the kids love them….but I have to admit, personally, these are not my favorites {this is the first time that I have been happy for the fact that my children do not read my blog, ever}. I was fixated by the response to the question “Thanksgiving vegetables can be starchy and bland. Can you suggest some not-too-complicated side dishes that will break up the monotony a little bit? by David Tanis. He inspired me to expand my repertoire of simple sides and add a little zing to the Thanksgiving buffet. I was nearly drooling over each of his recipes, I hope to try them all in the near future, click on splendid sides to read them.
Here’s one I will absolutely make for Thanksgiving:
Cabbage With Apples, Onions and Caraway
Published: November 15, 2011
Time: 25 minutes
Salt and pepper
2 pounds green cabbage, cored and cut in 1-inch strips
4 tablespoons butter
3 onions, sliced 1/4-inch thick
3 large tart apples, peeled, cored and sliced 1/4-inch thick
2 or 3 celery stalks, thinly sliced
1/2 teaspoon caraway seed
6 scallions, thinly sliced.
1. Bring a large pot of well-salted water to a boil. Add the cabbage and cook for about 30 seconds, until barely wilted. Drain in a colander under cold running water until cool, and pat dry.
2. In a wide, heavy-bottomed pot, melt butter over medium heat. Add onions, season well with salt and pepper, and cook until softened, about 5 minutes.
3. Turn up the heat and add apples. Continue to cook, stirring constantly, allowing onions and apples to brown a bit, until apples are cooked through, 5 to 8 minutes. Stir in celery and caraway, then transfer to a large mixing bowl.
4. Add cabbage and toss gently. Adjust seasoning and transfer to an oven-proof serving dish. If not serving immediately, keep at room temperature for 2 to 3 hours, or refrigerate and bring to room temperature, before heating in a 400-degree oven for 10 minutes. To serve, sprinkle with the scallions.
Yield: 8 to 10 servings.
Then there is always the beverages:
We are definitely serving wine with dinner {I am thinking of a newly discovered Chablis and a Beaujolais}, along with a Knudsen dry sparkling cider {non-alcoholic} I found on Amazonfresh {I promise, I do not get kick-backs from Jeff, I just keep mentioning it because it is the best time saver I have ever known!}.
Eric Asimov provided some interesting options to answer the question “Every year you answer the same questions about wines to drink with the feast. Well, I don’t want to drink wine, what else can I serve with the meal?” In addition to water {or as we like to pronounce it, dramatically, “whater”} he offers a recipe for Fish House Punch and and a very interesting night cap made with rye whiskey and Italian amaro. To read his complete response click on The Reaminator.
So, what are your thanksgiving plans? Do you have any great tips to share with the other Splendid Market readers? We’d love to hear them.
Hi Emily, great post, its so important to change things up and I am guilty as charged for sticking to what we know is good but rather mundane, all quite predictable, I have vowed as of this year to add or try something new every year, one or two things. Love the idea of the help desk..clever!
So many great recommendations!! I cook a very traditional Thanksgiving but instead of plain mashed potatoes I use 1/2 potatoes and 1/2 rutabaga (turnip). It's just enough different to keep me interested yet still satisfy my very food-conservative husband!
Hi Emily, If you want Thanksgiving side dishes with lots of flavor, check out my book, Entertaining from an Ethnic Indian Kitchen. It has complete spread of Thanksgiving with Indian spices.
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Wow, your idea of having it all delivered on Wednesday is brilliant – the stores the day before Thanksgiving are no fun at all! (and even being able to change it until the night before? Amazon works wonders!) I was loving all of your arrangements of herbs and citrus – beautifully styled! Happy Thanksgiving Emily!
This is fantastic, Emily! You have everything under control and better yet, it will smell and look divine!
Since I am traveling quite a distance this year for Thanksgiving, I ordered a Greenberg Turkey (from my home state of TX) to be delivered early next week – it keeps for days and the smoked flavor and smell are amazing. My husband is the big oenophile in the family, so he's bringing wine and champagne (my mother warned me that I'll be bringing back Christmas presents in my suitcase).
And, my sis-in-law has already asked for my help cooking the turkey. So, I'll be a hands on deck kind of guest!
Here's to a wonderful day!
xoxo Elizabeth
I quite agree! In the past, I used to prepare everything on the same day…and when people arrived, I wanted them to leave..Now I plan carefully…There are lots of things we can cook in advance!
Komali ~ I just ordered your book on Amazon, I am so excited to get it, the reviews are great. Readers, here is a link: http://www.amazon.com/Entertaining-Ethnic-Indian-Kitchen-Komali/dp/160585526X/ref=pd_ecc_rvi_cart_1
Elizabeth: your Thanksgiving already sounds great, I love being the sous chef.
Barbara ~ I am addicted to Amazonfresh, I go out for some specialty items, but rarely do I visit the traditional grocery store. Hopefully, the biz will grow and the service area will spread, maybe even to Germany!
Emily
yes the NYT always has great links and suggestions and with time they are getting better and better. You have a wonderful Thanksgiving!
Hi Emily, Great post! I saw the NYT Q&A and read it all even though we won't be hosting Thanksgiving — lucky for me Mom will be doing the cooking because I'm still trying to get organized after being gone –looks like you've been doing quite a but if traveling yourself between the Ranch and London. Looking forward to hearing more!! Hope you have a wonderful Thanksgiving — sounds like you have the perfect game plan!!!
What a luxury to be able to order your groceries and have them delivered, and an organic turkey no less…completely jealous!! Hope you have a wonderful Thanksgiving ~
Hi Emily, thanks for the great post! It inspired us to organize our Thanksgiving game plan and do a little
bit each day to get ready – it made
for such a relaxed Thanksgiving, really great with the boys home. (Plus, it was cozy cooking weather this week, with the rain!) -kim